Best 6 Tuscan White Bean Spinach Soup Recipes

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Tuscan White Bean Spinach Soup is a comforting, hearty, and flavorful soup that is perfect for a chilly day or a quick weeknight meal. The combination of white beans, spinach, and a flavorful broth creates a delicious and healthy soup that is sure to please everyone at the table. Whether you are a seasoned home cook or just starting out, this recipe is easy to follow and yields a delicious and satisfying soup that will warm you from the inside out. Let's dive right in and learn how to make this delectable Tuscan White Bean Spinach Soup!

Here are our top 6 tried and tested recipes!

TUSCAN WHITE BEAN & SPINACH SOUP



Tuscan White Bean & Spinach Soup image

This dish was inspired by Vote_for_Pedro's White Bean & Spinach Soup. Like the original, this is quick, easy and full of flavor. It makes a nice dinner for 4 served with a good salad or it can be a starting course and serve more. Use 3 or 4 cups of broth according to how thick you like your soups or how much liquid your pasta absorbs.

Provided by justcallmetoni

Categories     Pasta Shells

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 teaspoons olive oil
1 garlic clove, finely minced
1 shallot, finely diced
3 -4 cups fat free chicken broth or 3 -4 cups vegetable stock
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can white beans (cannellini or other)
1/2 cup whole wheat pasta shells or 1/2 cup shell pasta
1 teaspoon rosemary
3 cups Baby Spinach, cleaned and trimmed
1/8 teaspoon black pepper
1 dash crushed red pepper flakes

Steps:

  • In a large sauce pan, sautee the shallots & garlic in the olive oil.
  • Add broth, tomatoes, beans and rosemary to pot. Season with black and red pepper. Bring to boil.
  • Add pasta and cook 12 minutes. If the soup seems too thick for your liking add a bit more broth.
  • Add spinach and cook until wilted.

TUSCAN SPINACH BEAN SOUP



Tuscan Spinach Bean Soup image

Make and share this Tuscan Spinach Bean Soup recipe from Food.com.

Provided by dicentra

Categories     European

Time 25m

Yield 6 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
2 celery ribs, chopped
3 carrots, peeled and sliced
1 (14 ounce) can chicken broth
1 (28 ounce) can diced tomatoes
1/2 cup small elbow macaroni
2 tablespoons fresh parsley, chopped
2 teaspoons dried basil
1 (15 ounce) can cannellini beans, rinsed and drained
12 ounces fresh spinach
1/2 teaspoon salt
1/2 teaspoon black pepper
grated parmesan cheese, to top

Steps:

  • In a large soup pot, heat oil over medium heat. Add onion, garlic, celery and carrots. Cook, stirring often, until onion is softened; 5-6 minutes.
  • Mix in broth, tomatoes, macaroni, parsley, basil, beans, spinach, salt and pepper.
  • Heat to boiling then reduce heat to low and simmer for 15 minutes or until the macaroni is tender.
  • Serve topped with Parmesan cheese.

TUSCAN WHITE BEAN AND GARLIC SOUP



Tuscan White Bean and Garlic Soup image

Provided by Giada De Laurentiis

Time 20m

Yield 4 to 6 servings (8 cups)

Number Of Ingredients 11

2 tablespoons butter
1 tablespoon olive oil
2 shallots, chopped
1 sage leaf
2 (15-ounce) cans cannellini beans, drained and rinsed
4 cups low-sodium chicken broth
4 cloves garlic, cut in 1/2
1/2 cup cream
1/2 teaspoon freshly ground black pepper
6 slices ciabatta bread
Extra-virgin olive oil, for drizzling

Steps:

  • Place a medium, heavy soup pot over medium heat. Add the butter, olive oil, and shallot. Cook, stirring occasionally, until the shallots are softened, about 5 minutes. Add the sage and beans and stir to combine. Add the stock and bring the mixture to a simmer. Add the garlic and simmer until the garlic is softened, about 10 minutes. Pour the soup into a large bowl. Carefully ladle 1/3 to 1/2 of the soup into a blender and puree until smooth. Be careful to hold the top of the blender tightly, as hot liquids expand when they are blended. Pour the blended soup back into the soup pan. Puree the remaining soup. Once all the soup is blended and back in the soup pan, add the cream and the pepper Keep warm, covered, over very low heat.
  • Place a grill pan over medium-high heat. Drizzle the slices of ciabatta bread with extra-virgin olive oil. Grill the bread until warm and golden grill marks appear, about 3 minutes a side. Serve the soup in bowls with the grilled bread alongside.

"SUPER-TUSCAN" WHITE BEAN SOUP



Provided by Michael Chiarello : Food Network

Time 1h30m

Yield 6 servings

Number Of Ingredients 19

1 pound dried cannellini beans
2 ounces thinly sliced prosciutto
1 yellow onion, quartered lengthwise
1 celery stalk, quartered crosswise
1 carrot, quartered crosswise
2 cloves garlic, peeled and lightly crushed
1 bay leaf
1 quart chicken stock
Finely ground sea salt, preferably gray salt
2 tablespoons extra-virgin olive oil
1/2 cup freshly grated Parmesan, optional
6 slices country-style bread, each 3/4-inch thick
Extra-virgin olive oil
Finely ground sea salt, preferably gray salt
1/4 cup extra-virgin olive oil
1 tablespoon minced garlic
1/4 to 1/2 teaspoon red pepper flakes
1/4 cup lightly packed fresh basil leaves
Sea salt and freshly ground black pepper

Steps:

  • Cook the beans: Rinse the beans, place in a saucepan, and add cold water to cover by 2 inches. Bring to a boil, cover, and remove from the heat. Let stand for about 20 minutes, then drain.
  • Return the beans to the saucepan along with the prosciutto, onion, celery, carrot, garlic, and bay leaf. Pour in the chicken stock and then add water as needed to cover the beans by 2 inches. Slowly bring to a simmer over medium-low heat. (If you heat them too fast, the skins may break.) Adjust the heat to maintain a bare simmer and cook, uncovered, until the beans are almost tender, 20 minutes or longer, depending on the age of the beans. Add salt, to taste, and continue cooking until the beans are tender but not mushy, about 20 minutes longer. Remove from the heat and let the beans cool in the liquid.
  • Meanwhile, make the bruschetta: Preheat a stove-top grill pan. Place the bread slices in a single layer on the grill pan and toast until each side is crisp and has grill marks, about 6 minutes. (You can also toast the bread in a 500 degrees F oven on a baking sheet.) Remove from the pan and lightly brush the bread slices on both sides with olive oil, then season lightly with salt. Let cool.
  • Strain the cooled beans and other solids through a sieve, reserving the liquid. In a food processor, puree the beans and solids in batches with 3 1/2 cups of the cooking liquid and 2 tablespoons olive oil. Using a rubber spatula, push the solids through a fine mesh sieve into a clean large saucepan (you should have about 6 cups of soup in the saucepan). Season, to taste, with salt and pepper, then bring to a simmer over medium heat, stirring occasionally.
  • Meanwhile, in a small skillet over high heat, warm the 1/4 cup olive oil. Turn on the fan above your stove. Add the garlic to the skillet and cook, stirring occasionally, until it begins to turn brown. Add the red pepper flakes and cook for a few seconds, then add the basil. Cook until basil wilts.
  • To serve, ladle the hot soup into warmed bowls. Top the soup with the basil mixture. Serve bruschetta with each bowl, adding Parmesan, if desired.

SKINNY TUSCAN WHITE BEAN SOUP



Skinny Tuscan White Bean Soup image

120 total calories • 75% less sat fat than the original recipe. Feel like you've bean there and done that. Then try our fresh twist on a classic Tuscan soup that will take you places you have never bean.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 10

1 medium onion, chopped
1 slice bacon, snipped
2 cloves garlic, minced
1 can (15 oz) no-salt-added cannellini beans (white kidney beans), rinsed and drained
1 can (14.5 oz) no-salt-added diced tomatoes, undrained
1 3/4 cups reduced-sodium chicken broth
1 teaspoon dried thyme, crushed
1/8 teaspoon black pepper
3 cups baby spinach leaves
Toasted baguette slices and/or fresh thyme sprigs (optional)

Steps:

  • In a large saucepan, cook onion, bacon, and garlic about 5 minutes or until onion is tender. Stir in beans; cook 1 minute more. Stir in tomatoes, chicken broth, dried thyme, and black pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.
  • Remove from heat. Mash bean mixture slightly with the back of a wooden spoon. Stir in spinach. Let stand, covered, for 1 minute to wilt spinach.
  • If desired, serve with toasted baguette slices and/or garnish with fresh thyme sprigs.

Nutrition Facts : Calories 110, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 4 g, Protein 7 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 3 g, TransFat 0 g

SPINACH AND WHITE BEAN SOUP



Spinach and White Bean Soup image

For me, soup is love, comfort, happiness and memories. With all its veggies and beans, this one appeals to my kitchen-sink style of cooking. -Annette Palermo, Beach Haven Park, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 8

2 teaspoons olive oil
3 garlic cloves, minced
3 cans (15 ounces each) cannellini beans, rinsed and drained, divided
1/4 teaspoon pepper
1 carton (32 ounces) vegetable or reduced-sodium chicken broth
4 cups chopped fresh spinach (about 3 ounces)
1/4 cup thinly sliced fresh basil
Shredded Parmesan cheese, optional

Steps:

  • In a large saucepan, heat oil over medium heat. Add garlic; cook and stir until tender, 30-45 seconds. Stir in 2 cans of beans, pepper and broth., Puree mixture using an immersion blender. Or puree in a blender and return to pan. Stir in remaining can of beans; bring to a boil. Reduce heat; simmer, covered, 15 minutes, stirring occasionally., Stir in spinach and basil; cook, uncovered, until spinach is wilted, 2-4 minutes. If desired, serve with cheese.

Nutrition Facts : Calories 192 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 886mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 9g fiber), Protein 9g protein.

Tips:

  • Use dried cannellini beans for the best flavor and texture. If using canned beans, be sure to rinse and drain them well before using.
  • Sauté the vegetables in olive oil until they are softened and fragrant. This will help to develop their flavor and add depth to the soup.
  • Use a good quality vegetable broth. This will make a big difference in the overall flavor of the soup.
  • Season the soup to taste with salt and pepper. You may also want to add a pinch of red pepper flakes for a little spice.
  • Serve the soup with a drizzle of olive oil and a sprinkling of Parmesan cheese. You can also add a side of crusty bread for dipping.

Conclusion:

Tuscan white bean and spinach soup is a delicious and hearty soup that is perfect for a cold winter day. It is also a great way to use up leftover beans and vegetables. This soup is easy to make and can be tailored to your own taste preferences. So next time you are looking for a comforting and nutritious meal, give Tuscan white bean and spinach soup a try. You won't be disappointed!

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